To make salad: Bring a large pot of salted water to a boil. Add peas and cook 1 minute. Using a slotted spoon, remove peas to a strainer, rinse under cold water and drain on a paper towel. Add orzo to same pot and boil until tender but still firm to bite (about 10 minutes). Drain, cool and place in a large bowl. Add peas, tomatoes, cucumber, onions, parsley and lemon zest. Season with salt and pepper.

To Make Dressing: Combine lemon zest, juice, vinegar and garlic in medium bowl. Gradually blend in oil. Season to taste with salt and pepper.

Pour half the dressing over the salad and toss to coat. Cover salad and remaining dressing and chill. Let sit at least 6 hours. Bring to room temperature before serving. To serve, toss salad with remaining dressing to coat generously. Line shallow serving bowl with lettuce and mound salad in center. Serves 6-8

Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside. Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.

The superb flavor of jerk pork – the perfect dinner for a summer’s day and while this recipe looks involved, it’s not

Island Pork Tenderloin Salad

2015-10-28 12:05:06

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Ingredients

Pork rub

2 tsp. salt

1/2 tsp. black pepper

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. cinnamon

2 – 3 pork tenderloins (21/2-3lb. total)

2 tbsp. olive oil

Glaze

1 cup packed dark brown sugar

2 Tbsp. finely chopped garlic

1 Tbsp. tabasco

Vinaigrette

3 Tbsp. fresh lime juice

1 Tbsp. fresh orange juice

1 Tbsp. Dijon mustard

1 tsp. curry powder

1/4 tsp. black pepper

1/2 cup olive oil

Salad

3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced napa cabbage

1 red pepper, cut in thin strips

1/2 cup golden raisins

2 firm-ripe avocados, peeled and cut diagonally into thin slices

Salad

3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced napa cabbage

1 red pepper, cut in thin strips

1/2 cup golden raisins

2 firm-ripe avocados, peeled and cut diagonally into thin slices

Instructions

To Prepare Pork: Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan. To Make Glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes. To Make Vinaigrette: Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly. For the Salad: Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1/2 cup vinaigrette. To Assemble Salad: cut pork at a 45 degree angle into 1/2″ slices. Line a large platter with dressed salad. Arrange sliced pork, oranges, and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.

Combine dressing ingredients in a jar, shake to blend. Heat butter in frying pan and saute’ sunflower seeds and almonds until golden brown. Remove from pan and set aside to cool. Prepare remaining ingredients. Add cooled seeds and almonds. Toss with dressing just before serving serves 8 to 10

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Best of Bridge is more than just a company – it evokes all the goodness of home cooking and that wonderful feeling of family, friends and comfort. Bridge recipes are staples at dinners and celebrations across Canada and many recipes are now part of family traditions because the recipes are always soul-satisfying, dependable, and above all, delicious.